In a large bowl, combine all of the ingredients for crab cakes, stir well to combine. You can make 8 small crab cakes or 6 medium crab cakes. Set on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
In small bowl combine the rice wine vinegar, key lime juice, chile limon powder, sugar, salt and pepper. Whisk in the oil until well combined, set aside. Combine all the veggies and habanero for slaw in a large bowl, cover and keep chilled. Add the dressing 20 minutes before serving.
In a mini chopper or blender combine all of the ingredients to make the chipotle mayonnaise, blend until smooth, taste for salt. If it gets stuck during blending, add a tiny bit more oil, or water. Transfer to small bowl, cover and keep chilled.
Preheat oven to 350ºF. Heat about ¼ cup olive oil to medium heat in a large saute pan. Remove the crab cakes from refrigerator. Carefully transfer the cakes (4 at a time) to hot oil. Cook for 2 minutes per side, until golden brown. Transfer to baking sheet and continue cooking the rest of crab cakes. Once all done, bake in the preheated oven for 10 minutes.
I like to top the crab cakes with the chipotle mayonnaise and garnish with lemon wedges, chopped cilantro and fresh jalapeño. Serve with slaw or your favorite side dishes.